Ricotta Bread(Bread Book - Johnson)

• 1 1/2 Tbsp. active dry yeast
• 1/2 c. warm water
• 1/2 tsp. sugar
• 1/3 c. honey
• 1/2 c. orange juice (room temperature)
• 2 eggs (room temperature)
• 2 Tbsp. canola oil
• 1/2 tsp. anise seed
• 2 tsp. salt
• 1 Tbsp. grated orange peel
• 1 c. part-skim Ricotta cheese
• 4 c. unbleached flour
• 2 c. whole wheat flour

1. Dissolve yeast in warm water and sugar.
2. Let sit until bubbly. Add juice, honey, eggs, oil, salt, anise, orange peel and cheese. Beat well.
3. Add 2 cups whole wheat flour and beat vigorously. Gradually add 3 to 4 cups more white flour until the dough starts to pull away from the sides of the bowl.
4. Turn the dough out onto a floured board and knead until smooth elastic.
5. Cover and let rise until double in bulk.

active dry yeast, warm water, sugar, honey, orange juice, eggs, canola oil, anise seed, salt, ricotta cheese, flour, whole wheat flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=802734 (may not work)